Moose Chili & Tailgating Recipes for Football Season

Rich and satisfying Moose Chili. No moose meat? No problem! This is perfect with beef instead.

Now of course, I know most people don’t have moose meat in their freezer like we do up here in Alaska, but simply replace the moose meat with some nice beef steaks, and you will be good to go!
To begin, you will cut up about 6 slices of bacon.

Toss it in a Dutch oven, and begin cooking it over medium heat until it is golden and a little crispy.
Meanwhile, cut up about a pound and a half of some delicious tenderloin moose steaks…or some good quality beef steak, and dice up an onion.

Scoop the bacon out with a slotted spoon and reserve it in a dish.

Toss that into the bacon drippings, and cook until the onion is tender.

Splash in a little whiskey – about 2 tablespoons

Add in 15 ounces of tomato sauce

Now for the spices, a quarter cup of chili powder, a teaspoon each of oregano and cumin, and a half teaspoon each of salt, pepper and smoked paprika

Then pour in a cup and a half of beef broth

Next, take a chipotle pepper in adobo sauce, split it open, scrape out the seeds and mince the pepper. Toss the pepper in the chili. Cover and simmer on low for an hour and a half. Stir occasionally.

After it has cooked, you will add in 2 – 15 ounce cans of black beans, that have been rinsed and drained, as well as a cup of frozen, whole kernel corn.

Nutrition Information:

Yield:

Serving Size:

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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